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Canning Strawberry and Blackberry Preserves!

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We have a 4 x 4 area where our blackberries are vertically grown and reach out over other trellises. At our AESL Cycle of Life Farm we can produce up to 41 pints of blackberries in one section. So we put a lot of them in the freezer, ready to make preserves!

 

Fruit preserves are preparations of fruits, vegetables and sugar. We like jellies also, but preserves can be used for toppings on ice cream, oatmeal, yogurt, cereals of all kinds or just on a a piece of toasted bread. Preserves means to me, more fruit!

 

The recipe we are using here is very simple. Teresa and our daughter, Rebecca, are making the preserves. In a day when money is short and expenses are high you can decorate these jars and give them as gifts that friends and family will never forget.

 

Teresa will share the recipe with you!

 

Blackberry Preserves:

NEED: 4 cups crushed berries, 7 cups sugar, 3 oz. liquid fruit pectin

1. Wash jars and keep hot.

2. Prepare the lids by placing them in a saucepan of gently boiling water.

3. Prepare the blackberries by removing any stems and caps. Place them in a sink full of cold water and stir gently for about 5 seconds. Lift the blackberries into a colander to drain. (Or you can use thawed frozen blackberries)

4. Place the blackberries in a food processor and process for 15 seconds or until pureed. Or you can crush the berries one layer at a time using a potato masher.

5. Place crushed berries in a large pot. Stir sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

6. Add fruit pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly.

7. Remove the jam from the heat. Skim off and discard any foam, using a metal spoon. Ladle the jam into the jars within 1/8 inch of the top.

8. Wipe the jar rims and threads with a clean, damp cloth.

9. Remove the lids from the boiling water and place them on the jars, screwing them tightly.

10. Invert the jars for 5 minutes, then turn them upright. Or you can use the water bath process by placing the jars into boiling water with at least 1-2 inches covering jar. Place the lid on the canner/pot and bring back to a boil, boiling for 5 minutes for 8 oz. jars. Remove jars from the canner and let cool.

11. Check all seals after an hour or two to make sure the lids sealed. You will see the lid curving down when they seal.

 

Strawberry Preserves:

NEED:  5 cups crushed strawberries, 7 cups sugar, 1 box of sure jell (1.75 oz)

1.  Wash jars and keep hot.

2.  Prepare the lids by placing them in a saucepan of gently boiling water.

3.  Prepare the strawberries by removing any stems.

4.  If using a food processor,  pulse to chop. DON’T PUREE. Jam should have bits of fruit. Or you can crush the berries one layer at a time using a potato masher.

5.  Measure exact amount of prepare fruit into pan.

6.  Measure exact amount of sugar into separate bowl.

7.  Stir 1 box pectin into fruit in pan.  You can add 1/2 teaspoon butter to reduce foaming.

8.  Bring mixture to full rolling boil on high heat, stirring constantly.

9.  Stir in sugar quickly.  Return to full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat and skim off any foam.

10.  Ladle the jam into the jars within 1/8 inch of the top. Wipe the jar rims and threads with a clean, camp cloth.  Remove the lids from the boiling water and place them on the jars, screwing them tightly.

11.  Place the jars into boiling water.  The water must cover the jars by 1-2 inches.  Place the lid on the canner (or pot) and bring back to a boil, boiling for 10 minutes.  Remove jars from the canner and let cool.

11.  Check all seals after an hour or two to make sure the lids sealed.  You will see the lid curving down when they seal. (if lid springs back, lid is not sealed so refrigerate and use right away).

NOTE:  Always use exact amounts of fruit and sugar, etc.

Come to our canning class for a complete training!

4 Responses to “Canning Strawberry and Blackberry Preserves!”

  1. admin says:

    The best I’ve had so far!!!

  2. greenthumb says:

    Cool! It’s a unique and practical gift idea for all occasions. Looks yummy too!

  3. Bev says:

    I purchased the ozonator during the canning class last Friday. There are no instructions on how to attach the additional tools, i.e. the ball. Also, when would it be used as opposed to the small rod that is already attached? Can you help me? Thank you! Beverly

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